Chettinadu recipes are one of our favorites. Chettinadu recipes have a nice blend of spices which makes it unique and adds the taste and flavor to the dish.
Mutton takes longer time to cook without pressure cooker. With the pressure cooker 3-5 whistles cooks mutton well done. If the pressure cooker is not used, it has to be cooked for at least an hour.
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Thank you my dear friends for ur queries and support. After a short break, here I am back with Banana walnut bread.
These days I am into baking more, at least once a week I am trying to bake. As many of the passionate bakers say even I am becoming fond of baking. This recipe turned out to be super moist with the right amount of sweetness.
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This is one of the kongunadu specialty recipes. Bitter gourds also known as bitter melons have lot of health benefits. Many won’t eat bitter gourd coz of it’s bitter taste, but if not for the taste it should be consumed once in a while for it’s health benefit. They are used in purifying blood tissues and helps in digestion and have lot more other health benefits. In Indian ayurvedic treatments, they are used to treat diabetics since they have insulin. I love bitter gourd fry which my mom makes as they are cooked in ghee and reduces the bitter taste a little. I also like this bitter gourd gravy which we often make at our houses. I added little sugar to the gravy recipe to slightly balance the bitter taste. Adjust the sugar or skip it if you don’t want it.
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A simple fry which is commonly taken with white rice, Curd rice and Sambar. This recipe is a version without coconut, normally we add fresh grated coconut.
A very authentic kongunadu curry. We make a different combination with bottle gourd instead of brinjal. We grow these at our backyards and pick instantly for cooking them. This curry is made very often at our homes which is commonly accompanied for white rice.
Chettinadu dishes are very famous for it’s spiciness and aroma. I like the egg to be cooked along with the gray rather than boiling and adding it separately to the gravy.
I remember my school days when ever I cook variety rices, since my mom used to pack them for our lunch box. But they cannot be cooked and carried for long trips, as the coconut kept in room temperature for more than a day it becomes rotten. They can be packed for long trips if it’s consumed in the same day. Some people add ghee to the rice and some add milk to it to enhance the taste. I didn’t add any of these. This is my mom’s version.
